This was my grandma’s favorite cake ever! Now I understand.

Italian Cream Cake is a delicious dessert that combines rich flavors and is a pleasant discovery originating in the southern United States. Even though its name sounds European, the cake actually comes from a nearby place. The name “Italian” comes from using cream cheese, which was seen as a fancy Italian ingredient in some American groups. This cake has become a popular choice for special occasions such as weddings, birthdays, and holidays. It combines a light sponge cake with rich cream cheese frosting. Adding toasted pecans and coconut flakes improves the texture of the dessert, making it both comforting and luxurious.Offering Italian Cream Cake: Simplicity is BeautifulWhen you serve this cake, simplicity lets its delicious flavors stand out. Sprinkling some powdered sugar on top can make it fancier, and a strong espresso or cappuccino balances out the richness, blending flavors perfectly. For a different flavor, you could try serving it with some fresh berries or a scoop of vanilla ice cream.Recipe for Italian Cream CakeList of ingredients:1/2 cup of butter without salt (softened)1/2 cup of shortening2 cups of white sugar5 big eggs, with the yolks and whites separated.1 tablespoon of natural vanilla flavor2 cups of regular flour1 small spoon of baking soda1 cup of buttermilk1 cup of shredded coconut1 cup of chopped pecans (roasted)Ingredients for cream cheese frosting:8 ounces of softened cream cheese1/2 cup of butter without salt (softened)1 teaspoon of natural vanilla flavor4 cups of confectioner’s sugarExtra chopped pecans and shredded coconut for decoration.Directions:Heat the oven to 350°F (175°C). Put grease and flour on three 9-inch round cake pans.Mix 1/2 cup of butter and shortening until fluffy. Add sugar and mix thoroughly.Add one egg yolk at a time, then add one tablespoon of vanilla. Sift the flour and baking soda, then add them alternately with the buttermilk. Add coconut and pecans and mix well.Whisk the egg whites until they are stiff, then gently mix them into the batter.Put the batter into the pans and bake for 25-30 minutes. Let the pans cool for 10 minutes, then transfer the baked goods to wire racks.For the icing: Mix together cream cheese, 1/2 cup of butter, and 1 teaspoon of vanilla. Add powdered sugar little by little.The frost made the cake layers, sides, and top cold.Sprinkle with pecans and coconut.